Frozen Lemon Pavlova

Ingredients

• 3 egg whites
• 3/4 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup lemon curd
• 1/4 cup shredded coconut, for garnish

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Slowly add the sugar, a few tablespoons at a time, beating until the mixture is glossy and holds stiff peaks.
3. Add the cornstarch, vinegar, vanilla, cream of tartar, and salt to the egg whites and beat until just combined.
4. Carefully spread the meringue into a round shape on the baking sheet. Bake for 10 minutes, then reduce oven temperature to 250°F and bake for an additional 30 minutes.
5. Remove from oven and allow to cool completely.
6. In a medium bowl, beat the heavy cream until stiff peaks form. Gently fold in the lemon curd.
7. Spread the lemon cream over the cooled meringue and sprinkle with shredded coconut. Freeze for at least one hour.
8. To serve, cut into wedges. Enjoy!

Interesting Facts

• Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.
• The country of origin for Pavlova is disputed by New Zealand and Australia.
• The original Pavlova recipe was simply a meringue shell filled with whipped cream and fresh fruit.